Tender Cabbage -- Kapusta Zasamazana

READY IN: 55mins
Recipe by Sackville

This recipe comes from a cookbook I bought in Poland. I haven't tried it but posted it by request.

Top Review by mabers

I don't know from Kapusta, but this was really good! I used reg. green cabbage.....was confused like another reviewer about what to do with the 2nd butter/flour, so I winged it.....mixed it with the vinegar before adding to cabbage. That seemed to work fine.

Ingredients Nutrition

Directions

  1. In a large saucepan, combine the broth, cabbage and carrot.
  2. Cover and simmer for 30 minutes.
  3. Meanwhile, melt 1 tablespoon of the butter in a small skillet and saute the onion over a medium heat until tender.
  4. Stir the onion into the cabbage mixture and simmer for another 15 minutes, stirring frequently.
  5. Once the onion has been added in, melt the remaining butter in the empty skillet and add the flour, stirring over a medium heat until the flour goes golden brown.
  6. Take 1/2 cup of the broth out of the pot with the cabbage and stir it in with the flour mixture, then return the flour/broth to the pot with the cabbage.
  7. Stir the lemon juice or vinegar into the cabbage.
  8. Season with salt, pepper and sugar.
  9. Serve hot.

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